Pressed and Grilled Sammiches

Had a lot of fun with the paninis yesterday.  While cruising the Google I noticed several sandwiches that are pressed as part of the definition of what they are.  An example would be “The Cubano”, a favorite sammich from down Florida way. It it a ham/roast pork/swiss cheese/sliced pickle/mustard sammich built on a Cuban bread roll and pressed while grilling.  Looking at the various recipes for it yesterday made me want one.  The leftovers in the fridge led me to make something similar out of what we had.  The jerked chicken leftovers were perfect.  I dug out some hoagie rolls and layered the chicken with cheese and pickles.  Mrs J got the white American cheese and the bread and butter pickles, I made mine with pepper jack and dill slices.

To fend off complaints from the Alton Brown crowd *coughkirkcough* I used a different set up than the Foreman grill that worked fine on the paninis yesterday:

The pan directly atop the foil came straight from a 500 oven.  The cast iron wok is just there for the extra weight.  The stove is medium low under the bottom pan.  Brushed some butter on the sammich side of the foil and on the bottom pan.

This worked pretty well, though it looks like the flame from the burner might have to be lowered a tad next time around.

Much experimentation with materials and methods will ensue…Mrs J declared this the preferred sammich method, and who am I to dispute?  These were yummy!

Enjoy!